Lemon Sour Cherry Coffeecake

"Perfect for brunch. Dried cranberries could be substituted for the cherries."
photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
1 cake




  • Preheat oven to 325°F Lightly oil a 12-cup bundt pan.
  • Place dried cherries in a medium bowl and cover with hot tap water. Let soak and plump for 10 minutes, then drain.
  • Sift flour, baking powder, baking soda and salt into a medium bowl.
  • In large bowl combine butter, sugar and lemon zest with electric mixer. Mix until smooth and pale in color, about 5 minutes.
  • Add eggs, one at a time, fully incorporating each egg into batter.
  • Add the lemon juice. Mix well.
  • Alternately add small amounts of the flour mixture and the yogurt to the batter, mixing with a wooden spoon just until all dry ingredients are incorporated into the batter.
  • Gently fold the cherries into the batter, taking care not to over mix. Pour batter into the prepared bundt pan, filling two thirds of the pan.
  • Bake on center rack of oven for 1 hour, or until the top is golden brown and center of cake is done. Let cool in the pan on a wire rack for at least 20 minutes.
  • Loosen the sides of the cake with a sharp knife. Invert the pan onto a serving plate. Let cake cool completely.
  • Sift powdered sugar into medium bowl, then add lemon zest and lemon juice. Mix with a spoon until smooth. Drizzle glaze over the cooled coffeecake.

Questions & Replies

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  1. I love this coffeecake. I make one on a trial run, but I think I cooked it a bit too long because it was kind of dry. Also, I used dried cranberries and it was ok. However, I made another one for a church brunch, made sure I didn't bake it too long AND used the dried sour cherries. It went over really well and there was less than a fourth of the cake left (and we only had forty people for the brunch and we had several other baked goods). I liked the sour cherries so much better. The worst part was the zesting of the lemons!!


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